Breakfast Pancake | Cooksmart | Sanjeev Kapoor Khazana

A gourmet’s delight – pancakes topped with a spicy chicken sausage mixture

BREAKFAST PANCAKE

Ingredients

2 cups refined flour (maida)
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
Salt to taste
1 egg
13 tbsps oil
Salt to taste
2 medium onions
6 chilli chicken sausages
1 tsp dried mixed herbs
4 sprigs fresh curly parsley

Method

1. Sift flour, baking soda and baking powder into a bowl. Add buttermilk and salt and whisk.
2. Add egg and whisk. Add 3 tbsps oil and whisk. Add a little water to adjust consistency and whisk to a smooth batter.
3. Thinly slice onions.
4. Heat 2 tbsps oil in each of 2 non-stick pans.
5. Spread a ladle full of batter thickly in one pan and cook.
6. Add onions to the 2nd pan and saute. Diagonally slice the chilli chicken sausages and add to this pan.
7. Add mixed herbs and salt and mix and saute for 2-3 minutes.
8. Turn the pancake when the underside is golden and cook the other side similarly. Similarly cook the remaining pancakes.
9. Spread some of the sausage mixture over each pancake.
10. Garnish with a sprig of curly parsley and serve immediately.

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Cuisine - British

Course - starter

Dish - starter